A most delicious tart for a special occasion from Nigel Slater.
Ingredients
- 500 g large courgettes
- 1 tbsp fine sea salt
- 325 g puff pastry
- 2 eggs
- 150 ml double cream
- 250 g ricotta
- 225 g crab meat mixed white and brown
- 2 tbsp plain flour
- 12 basil leaves
- 10 g parmesan grated
Servings:
Instructions
- Line a 24cm x 30cm baking sheet with a sheet of baking parchment.
- Coarsely grate the courgettes . Put the grated courgettes into a mixing bowl, sprinkle with the salt and leave for 45 minutes.
- Roll the pastry into a rectangle measuring 24cm x 30cm, then lift on to the parchment-lined baking sheet. Taking care not to cut through to the baking sheet, score a rim on each side of the pastry, 2cm from the edge.
- Rest the pastry in the fridge for 25 minutes. Set the oven at 200C/gas mark 6.
- Bake the pastry, placing the baking sheet on top of the preheated baking sheet or pizza stone, for about 12 minutes until lightly crisp and gold in colour.
- Remove from the oven, then, using the back of a large spoon, press the inner rectangle of pastry all over so it collapses, leaving a raised rim of pastry all round.
- In a large mixing bowl, lightly beat the eggs, then pour in the double cream. Add the ricotta and a little seasoning and mix thoroughly, then fold in the crab meat and flour.
- Tear or shred the basil leaves then add them to the mixture together with a grinding of black pepper. Salt isn’t necessary.
- Gently but firmly squeeze the water from the courgettes, then fold them into the crab custard. Transfer the mixture to the pastry shell, spreading inside the rim of pastry.
- Dust the grated parmesan over the surface and bake for 30 minutes or until puffed and golden. Rest for 10 minutes before slicing and serving.
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